Description
Deliciously moist red velvet cake topped with creamy chocolate pudding and rich cream cheese frosting.
Ingredients
Scale
- 1 box (15 oz) red velvet cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 box (3 oz) instant chocolate pudding mix
- 2 cups milk (for pudding)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 8 oz cream cheese (softened)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, combine the red velvet cake mix, eggs, vegetable oil, and buttermilk; mix until smooth.
- Pour the batter into the prepared dish and bake for 30-35 minutes or until a toothpick comes out clean.
- Once baked, allow the cake to cool slightly and poke holes all over using a wooden spoon handle.
- In a separate bowl, whisk together chocolate pudding mix with milk until thickened, then pour over the poked cake.
- Whip heavy cream until soft peaks form; add powdered sugar and vanilla extract. Spread over the cooled cake along with dollops of cream cheese frosting.
Notes
- Make sure to let the cake cool completely before adding the pudding and frosting for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg